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1
Position the oven racks to the upper and lower third of the oven and preheat to 350F.
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2
Lightly oil or spray the inside of 2 muffin pans with twelve 2 1/2-inch cavities each.
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3
Combine the butter, sugar, honey, and cream in a 2-quart heavy-bottomed saucepan.
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4
Cook the mixture over medium-high heat until it registers 248F on a sugar thermometer, stirring constantly with a wooden spoon or heatproof spatula.
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5
Immediately add the almonds, candied orange peel, and flour, and stir vigorously until thoroughly blended (about 1 minute), then remove from the heat.
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6
Place a generous tablespoon of the mixture into each cavity of the muffin pans.
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7
Dip the back of a spoon in a bowl of cold water, shake off the excess, and press the mound in each cavity to flatten.
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8
Bake until golden brown (about 10 minutes) then remove the pans from the oven and place on cooling racks for 5 minutes.
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9
Invert the muffin pans to remove the florentines.
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10
If the florentines are too cold and do not release easily, return the pans to the oven for 1 minute and try to remove them again.
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11
Place the florentines on cooling racks.
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12
Line a baking sheet with parchment or waxed paper.
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13
Melt and temper the chocolate (see pages 2530).
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14
Using a flexible-blade spatula, spread the bottom of each florentine with a tablespoon of the tempered chocolate, then use a pastry comb to make a wavy pattern in the chocolate.
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15
Place the florentines on the baking sheet, chocolate side up, and place the baking sheet in the refrigerator until the chocolate is set (about 10 minutes).
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16
In a tightly covered container, between sheets of waxed paper, the florentines will keep for 1 week at room temperature.
